Burger King is a global fast-food leader known for its flame-grilled burgers, operating over 17,000 restaurants in more than 100 countries, serving millions daily.
Miami, FL
The year is 1954. Dave and Jim*, two budding entrepreneurs, are on a mission to re-design the perfect broiler, one that will infuse flame-grilled goodness into every burger. And that's how our brand was born. Today the Burger King Corporation, its affiliates and its franchisees collectively operate more than 17,000 restaurants in more than 100 countries and U.S. territories, serving over 11 million guests per day and they’re still coming back for that flame-grilled flavor. The Burger King® brand is owned by Restaurant Brands International Inc. (“RBI”), which owns three of the world’s iconic quick service restaurant brands – Burger King®, Tim Hortons®, and Popeyes Louisiana Kitchen®. But we still have room to grow – and that’s where you come in. We need strong operations, bold marketing, and the best people around to make these brands great. And if we like what we see, there’s no limit to how far you could go here. For more information and exciting career opportunities, please RBI’s website at www.rbicareers.com. For more information about Burger King Corporation, please visit the company’s website at www.bk.com or follow us on Facebook and Twitter. Burger King is a registered trademark of Burger King Corporation. All rights reserved. Please visit www.bk.com for more information on Burger King Corporation trademarks. * Dave Egerton and Jim McLamore, original founders of the Burger King® brand.
On-site · Greater Napanee
Manage and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, support marketing activities, negotiate with suppliers, and address customer concerns.
On-site · Greater Napanee
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash records, and staff performance. Supervise a team of 5 to 10 people, coordinate with suppliers, support marketing plans, ensure health and safety compliance, and address customer needs and complaints.
On-site · Vancouver
Record quantities of food used, package takeout orders, portion and wrap food, and prepare or heat simple dishes. Serve customers at counters or buffet tables, restock refrigerators and salad bars, take orders, and use manual and electric equipment to clean and cut food.
On-site · Richmond
Prepare, portion, package, and heat simple food items, and serve customers at the counter or buffet. Take customer orders, record food usage, restock refrigerators and salad counters, and use manual or electric equipment to clean and cut food.
On-site · Kingston
Plan, direct, and evaluate daily restaurant operations, including service procedures, budgeting, inventory, product costs, and health and safety compliance. Supervise a team of 5 to 10 employees, coordinate with suppliers, support marketing plans, and address customer needs and complaints.
On-site · Kingston
Manage and evaluate daily restaurant operations, including service procedures, cash balancing, inventory, product and service costs, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Smiths Falls
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, address customer concerns, negotiate with suppliers, and contribute to marketing activities.
On-site · Smiths Falls
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, staffing, cash handling, inventory, product costs, and health and safety compliance. Coordinate with suppliers, contribute to marketing plans, provide customer service, and resolve customer complaints and concerns.
On-site · Angus
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Parry Sound
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Tillsonburg
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, support marketing activities, negotiate with suppliers, and address customer concerns.
On-site · Brockville
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, provide customer service, address complaints, negotiate with suppliers, and support marketing activities.
On-site · Parry Sound
Oversee and evaluate daily restaurant operations, establish service procedures, manage cash and inventory, and supervise a team of 5 to 10 employees. Coordinate with suppliers, support marketing plans, ensure health and safety compliance, and address customer needs and complaints.
On-site · Huntsville
Establish work schedules and supervise, coordinate, and train food service staff, ensuring food preparation, sanitation, safety, and service meet required standards. Manage hiring, inventory and operational records, reports, food order summaries, tray assembly, and customer complaints.
On-site · Tillsonburg
Direct and evaluate daily restaurant operations, establish service procedures, manage inventory and costs, and ensure health and safety rules are followed. Supervise a team of 5 to 10 employees, handle customer concerns, coordinate with suppliers, and contribute to marketing plans.
On-site · New Westminster
Record quantities of food used, package takeout orders, portion and wrap food, and prepare or heat simple dishes. Serve customers at the counter or buffet, take orders, restock refrigerators and salad counters, and use manual or electric equipment to clean and cut food.
On-site · Niagara Falls
Manage and evaluate daily restaurant operations, analyze budgets and revenue, and oversee staffing, including recruitment, scheduling, supervision, training, and performance reviews. Maintain inventory and financial records, determine product and service costs, and address customer complaints while providing customer service.
On-site · Niagara Falls
Manage the restaurant’s budget, profitability, revenues, costs, inventory, and daily operations. Recruit, schedule, train, and supervise staff, while handling cash reports, performance reviews, customer service, and complaints.
On-site · Victoria
Manage inventory and ensure health and safety regulations are followed. Provide customer service, address complaints, and plan, organize, direct, control, and evaluate daily restaurant operations.
On-site · Chatham-Kent
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash records, and health and safety compliance. Supervise a team of 5 to 10 employees, coordinate with suppliers, support marketing plans, and address customer concerns.